| Alternative names | "Kadyos, baboy, at langka", "Kadyos, baboy, ug langka", KBL |
|---|---|
| Type | Soup orstew |
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Western Visayas |
| Serving temperature | Hot |
| Main ingredients | Pork,pigeon peas,jackfruit,batuan |
| Similar dishes | Kadyos, manok, kag ubad,kansi,sinigang,paksiw |
Kadyos, baboy, kag langka, commonly shortened toKBL, is aFilipino porksoup orstew originating from theHiligaynon people of theWestern Visayas islands. The name of the dish means "pigeon peas,pork, andjackfruit" which are the three main ingredients of the soup. The soup is also traditionally soured with batuan fruits (Garcinia binucao). Other souring agents liketamarind can also be used. Other ingredients includeleafy greens (like youngsweet potato leaves,cabbage, orbokchoi),lemongrass,fish sauce,onions, andsiling haba peppers.[1] The pork cut used is typically thehock (pata). The dish is characteristically purple in color due to the use of pigeon peas. It is similar to another Hiligaynon dish known askadyos, manok, kag ubad which uses chicken andbananapith instead.[2][3][4][5]
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